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Epicurious
Bon Appétit

Duck Carnitas Tacos With Radish Escabèche

Duck Carnitas Tacos With Radish Escabèche
Photo by Laura Murray, food styling by Rebecca Jurkevich

“Carnitas are my favorite taco in the universe,” says Rick Martinez. “My dad makes a classic pork version, but here I use luscious slow-roasted duck confit with crispy duck skin chicharrones cooked in pork fat. Same texture, same flavor...but extra extra, just like me.” Duck fat is delicious, but lard is cheaper and easier to find. Of course, if you happen to have duck fat lying around, feel free to use it. Just make sure to strain and use the fat left over from the cooked duck legs to make tortillas, roasted potatoes, or empanadas.

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